MEXICAN ORANGE CANDY #1
3 c. sugar
1 1/2 c. milk, scalded
1 c. walnuts
Rind of 2 oranges
1/2 c. butter
Brown 1 cup sugar to a golden brown. Dissolve in scalded milk. Add remaining sugar; boil until it forms a hard ball in cold water. Add nuts, rind and butter. Beat until creamy.
MEX> ORANGE CANDY #2
3 c. sugar
1 1/2 c. whole milk
pinch salt
1/4 c. butter
grated rind of 2 oranges
1 c. pecans, broken
Melt 1 cup sugar in a 4 to 6-quart kettle; scald milk in a double boiler. When sugar is melted and a light golden color, add hot milk, stirring vigorously. Add remaining sugar; stir until dissolved. Continue cooking to 246 degrees. Remove from heat, add salt, butter, grated orange rind and nuts. Beat until creamy and cool enough to hold shape when dropped from teaspoon. Drop by teaspoonfuls onto buttered plates; top each with a pecan half if desired. Yield:36 pieces.
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